Heat treatment of cereal substances



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wocnnnnn To woennan'ns L.

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i i-in nouar es wILLmM-KmtT-aoNEs, or DOVER,

or Dov-nu, ENGLAND, A BRITISH. I

TREATMENT on SUBSTANCES.

\ No Drawing. Application filed 28, 1923 Serial No, 119,229, and in Great Britain July 24, 192 5.

2 "prises improvements in treatment of cereal invention described in a lfiatent No; 1,634,259, o, in. to Robert Hutchinson. thosziid specificat ontlour or ry-lie tcdto a point at which subie contained gluten is renhiable in washing test, and of ti cereal so treated is s a pim ortionof cereal not so treated, with he result .that the blend possesses super-i aigth as compared with untreated dour or wheat.

We have found by experiment that if the treatment; l .cribed in the or spec fication is merely led to the po at which all rendered non retainablc in a k lb is necessary to blend the treated flour into the untreated flour in a proportion of ap 'n'oximately 115% or more in order to obtain any substantial advantage by the proces r We have ow found, however, that if the ""fllhlifiii' continued for a C(311Si(ll ger period set forth hcreinzifter,

; marked physico-cheniical change and the gluten is so affected that the flour can no lonoer be made into what is acceptable as a dough but ma: more of aplastic mass when moistened ith water, and it becomes possible to obt in similar increases in strength by the e iplovment or" such smaller quantities of heatireated Wheat or flour and in fact the cereal can be brought to a point at which its action is very similar to that of the Well-known improvers which are frequently added to the dour for the purpose of increasing its strength. 'llormal flour when blended with water and kneaded produces a substance that may be said to be acceptable as a dough, thatis to say it has elasticity and resilience and when fermented the ca- )acit to retain much of the gas enerated but becomes a plastic putty-like mass.

lhc present invention comprises a process;

oi heat treatment of a Wheaten cercalwherein the cereal is dry-heated "tor a time conthe nature of a de-' .rily follows that the cereal under-e siderably longer than that necessary to render the whole of the gluten non-ret'ainable in Washing test so that the cereal acquires the property of markedly increasing the .16 form of flour in proportions less than -5% cf the resulting blend (for example down to 1% or-less). J

The heat treatment may exceed seven hours a temperature lying between 170 and 200 F.- ii the temperature is less than that stren 'th. of flour when mixed therewith in" mentioned the time taken to obtain the 'reis somewhat excessive and involves a corresponding waste of heat, while if the tcn' perature is too elevated thereisa tendercy for the flour to become sufficiently attested in colour to impart a t nge to flour with. which it IS blendedj At the h gher temjdoes not involve gelatinization of the starch,

ores the period required is shorter.

which is deleterious to the desired effect and must not be, allowed to take place to any substantial extent. Nevertheless the Wheat or flour may contain a certain amountof ,inoisturc, as 1S usual with. cereal substances.

Preferably such moisture is limited so as not tojexceed 15% during the beating and the per od ot' heat-ing is limited so that the starch in the cereal is not gclatinized notwithstancinp; the presence of the moisture.

it is preferred to limit the temperature of. treatn'ientso as not to exceed 185 F.

In one'example of carrying this invention into eiiect Manitoba flour was heated to a temperature of 180 F. for 8 hours. It Was then found that the addition of the so heated flour to ordinary flour in a proportion of 2 lbs. per sack of flour led to a striking increase in the strength of the Whole flour,

similar to that which would beobtained by r the addition of a chemical improver but of course without being subject to the objections which are raised in some quarters against the use of chemicals in flour. Sinr ilar results have bcenohtainml by a treatment at 212 F. for 6 hours.

In another example oi? the process the flour was heated at the same tmnperatnre for hours and as a resnlt it was ionnrl that 1% lbs. per sack of the treated floor was snh icient as an addition to ordinary fionr to effect the desired increase in strength. However, it will he evident that it; is more economical to heat as hereinabove described for 8-10 hours and use a slightly larger quantity oi flour.

' It is to bc notcrl that owing to the Very much smaller qnaiir ty of the improve? requirerl to produce a (given etl'ect according to the present invent on less actual heat is needed for producing i; re improvement than is expended in the treatment accordinoi to the saicl prior U. S. Patent Ser. No, 1 28,4119,

We claim:

1. The process of making; a lionr sir ener from a cereal comprising (lry-liearingz a r-Jheaten' cereal a srrllicient length of the z and. at sniiiciently high temperature to heat-treat the cereal beyond that necessary toma-ke the gluten non-retainahle in a washinn test fllliil to so chan the physical properties of the cereal that it can no longer be made when mixed with water into what is dough, but merely into a plasof making a flour strengl hal, comprising dry-heating a Wheaten. cereal in the form of flour a sol cient length or time and at a suiiiciently 111 ,5 temperature to so change the pl'iysical prop erties oiithe cereal that it can no he matle when mixed with water into what is accepted dough, but merely into a plastic mass. 7

4. The process 01" making a flour strengthener from a cereal, comprising dry-heating a Wheaten cereal in which the water content does not exceerl'15% during the heating, a sufficient length of time and at a sufficiently high temperature without gelatinization to so change the physical properties of the cereal, that it can no longer be made when mixed with water into what is accepted as a alone-l1, but merely into a plastic mass.

The process of making a flour strength ener from a cereal comprising dry-heating a Wheaten cereal for leash sew-n hours a temperature not to eXce l 185 F to so when mix'ecl with water into what is accepted, as a dough, but merely a plastic mass and ihcn min. flour to he i niprovccl inpropor less than 15% the resulting blend (for example (flown to or less).

A cereal improver for from a wheat-en cereal whose "es have been so change?- by heat treatr' it no longer be magic when h water into what is accepted dough, but merely into a plastic mass; 8. A flour containing less than 1% up less than of a Wheaten cereal e have been so wliose ph ncal properties changed by heat treatment, longer made when mixcrl with water into what is accepted as dough, but merely into a plastic 11 In lies names to ss. iony whereof we have signed our specification.

CHARLES WOGDLAND ()HITTY. DOUGLAS Vi lLLIAM KENilJONES.

l the strengthencr with the that it can 10 physical prop- 

